I've read some threads regarding the use of of a coffee French press in order to make a strong hop tea, to be added after the boil\fermentation.
Some threads say to put the hops in near-boiling water (or weak wort) and steep for an hour.
Now, I thought I might be able to save some hops by reversing this process - do a tea, let it steep, seperate hops from tea, add partialy used hops at the start of the boil, after cooling - add tea.
How will I be able to estimate IBU this way?
should this affect utilization at all? The only reason I see that could change utilization here is if the AA goes into solution and has to be boiled, but I think it is boiled while in the hop and becomes soluble only after it's boiled.